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  • Makes 5 cups
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The tropical root vegetable yuca (sometimes labeled as cassava) adds satisfying starchiness to this chopped salad. Jalapeño adds a touch of spiciness; to further dial up the heat, include some of the jalapeño seeds. 

Note: Raw yuca contains toxins which are concentrated in the skin, so always peel and cook the root before eating it.

By Darshana Thacker Wendel,

Ingredients

  • 1 teaspoon baking soda
  • 1 lb. yuca, peeled and cut into 1-inch pieces (3 cups)
  • 2 cups finely chopped fresh kale
  • 2 cups chopped peeled English cucumber
  • 1 cup cherry tomatoes, halved
  • ½ cup thinly sliced scallions (green onions)
  • ½ cup fresh parsley or cilantro, finely chopped
  • ¼ cup lemon juice
  • 1 fresh jalapeño chile pepper, seeded and finely chopped
  • ½ teaspoon sea salt

Instructions

  1. In a pot combine baking soda and 10 cups water; bring to boiling. Add yuca and cook, uncovered, about 10 minutes or until yuca is tender; drain. Place yuca in a bowl; let cool.
  2. Add remaining ingredients. Toss to combine.
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Yucca

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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